Spinach Soup

Ingredients

• 2 quarts of spinach
• x gill of water
• 1 oz. of butter
• 1 oz. of flour
• 3 pints stock
• a gill of cream

Method

1. 1

   Wash and pick spinach leaves, boil with water.

2. 2

   Stir to prevent burning for twenty minutes, then rub through a sieve.

3. 3

   In another saucepan, melt butter, add flour, then the puree and stock.

4. 4

   Boil until thickens, warm cream, add to soup, heat but do not boil.

5. 5

   Serve with fried croûtons.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 15. The excerpt below is the record exactly as published.

Spinach Soup. — Wash thoroughly 2 quarts of spinach, pick the leaves from the stalks, put them in a saucepan with x gill of water, put the lid on and let them boil ; remove the lid and stir well to prevent them burning, continue the boiling for twenty minutes, then rub them through a wire sieve. Put in a saucepan 1 oz. of butter, 1 oz. of flour, stir over the fire till smooth, then add the puree and 3 pints stock ; boil until it thickens. Warm a gill of cream

Cook this with the app: pantry check, scaling, and the assistant.